Another chilly day, another soup!

This one is another favourite of Jamie’s and mine – not so much with the kids, but that just means more for us:-) I think the apple cider vinegar REALLY makes all the difference, yum!

4 Tbl extra virgin olive oil
3 garlic cloves, finely chopped
5 cups (packed) thinly sliced kale (about 1 large bunch)
1 Tbl apple cider vinegar
2 cups soup stock
1 tsp dried basil (1 Tbl fresh)
1 tsp dried thyme (2 tsp fresh)
1 pound white beans (cannellini or white navy – I use one can)
1 pound finely diced tomatoes (I use one large can in the winter)

salt and pepper to taste

optional garnish: olive oil and grated Romano cheese

In a large heavy pot, heat olive oil and garlic over medium heat for one minute. Add kale, vinegar and broth, bring to a boil. Reduce heat; add basil and thyme. Cover and simmer until kale wilts, about seven minutes. Add beans and tomatoes with juice. Cover and simmer for 15-20 minutes. Season to taste with salt and pepper.

This recipe is from a well-worn issue of Natural Home magazine (May/June 2009)

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